5 from 8 votes
Cranberry Turkey Meatballs
Super moist, tender and packed with flavor, these Cranberry Turkey Meatballs are great any time of year! A quick pan sauce coats them, easily serve as an appetizer or with a side for a meal. Not dried out lumps, these meatballs are beyond and a family favorite!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
420 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 2 lices sourdough bread edges trimmed
- 1/2 cup milk
- 1/4 cup parsley lightly packed, chopped
- 3 leaves sage chopped
- 1/2 tsp poultry seasoning
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 egg large
- 1/2 cup dried cranberries
- 1 honeycrisp apple or apple of choice, shredded
- 1/2 cup white wine
- 1/2 onion diced, medium
- 2 cloves garlic diced
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken stock
Instructions
- Shred apple using cheese grater or mandolin. Gently squeeze excess juice and reserve for other use or drink. Set aside. Trim the edges from the sourdough bread and cut into small 1/2 inch cubes. Add to a bowl and pour milk over. Toss to coat and allow to soak for a minutes or two.
- Gently squeeze excess milk from bread and add to a bowl with the ground turkey, herbs, spices, apple, dried cranberries and egg. Gently mix together by hand until incorporated completely. Mixture will be slightly loose and wet. Use a small 1 1/2 inch scoop or roll into 16 small balls, about the size of a golf ball. Set aside.
- In a large skillet over medium heat add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
- Pour wine into pan to deglaze pan, scraping up the bits on the bottom of the pan. Over medium heat in the same pan sauté the onion and until translucent. Add the garlic and sauté another minute. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely.
- Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on low to heat through, a minute or two. Season with salt if needed.
Cup of Yum
Nutrition Information
Serving
4g
Calories
420kcal
(21%)
Carbohydrates
37.9g
(13%)
Protein
29.8g
(60%)
Fat
16.2g
(25%)
Saturated Fat
4.2g
(21%)
Trans Fat
0.1g
(5%)
Cholesterol
130.3mg
(43%)
Sodium
446mg
(19%)
Fiber
3g
(12%)
Sugar
19.2g
(38%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 420
% Daily Value*
| Serving | 4g | |
| Calories | 420kcal | 21% |
| Carbohydrates | 37.9g | 13% |
| Protein | 29.8g | 60% |
| Fat | 16.2g | 25% |
| Saturated Fat | 4.2g | 21% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 130.3mg | 43% |
| Sodium | 446mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 19.2g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.